Marinated Strip Steaks with D.I.Y. Steak Sauce

The steps for making a great steak dinner are simple – a flavorful marinade, careful grilling and last but not least, a delicious sauce. Our homemade steak sauce is easy to make, has a sweet and pungent flavor, and enhances rather than masks the taste of a perfectly grilled steak.

Marinated Strip Steaks with D.I.Y. Steak Sauce

Marinated Strip Steaks with D.I.Y. Steak Sauce

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A flavorful garlic-balsamic marinade and a tangy homemade steak sauce turn plain grilled strip steaks into an easy, yet company-worthy meal.


  • 4 New York strip steaks, 1-inch thick
  • 1/3 cup olive oil
  • 3 to 4 cloves garlic, finely chopped
  • 2 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar

For the steak sauce:

  • 3/4 cup ketchup
  • 2 teaspoons Dijon-style mustard
  • 1 tablespoon Worcestershire
  • 2 tablespoons balsamic vinegar
  • 1-1/2 tablespoons soy sauce
  • 1 tablespoon orange juice
  • 1 tablespoon brown sugar
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, finely chopped


Marinate the steaks:

  • Whisk together the olive oil, garlic, soy sauce and vinegar in a shallow dish just large enough to hold the steaks in a single layer.
  • Add the steaks and turn them several times in the marinade to coat.
  • Cover and refrigerate for at least 6 hours, turning at least once during the marinating time.

Prepare the sauce:

  • Place all the ingredients in the work bowl of a food processor and process until smooth. Store in the refrigerator, tightly covered until ready to use (up to 1 week).

Grill the steaks:

  • Preheat a gas or charcoal grill to high and lightly oil the grates just prior to adding the steaks.
  • Grill the steaks, covered, for about 3-1/2 minutes per side for medium rare. Remove the steaks from the grill, cover loosely with foil and allow to rest for 5 minutes.
  • Serve with homemade steak sauce.

Tips for Making This Recipe

Testing grilled steak for doneness:

The most accurate way to determine whether or not a steak is done is with an instant read thermometer. The internal temp of your steaks will rise between 5 and 10°F as it rests so remove your steaks when they reach 130°F for rare, 135°F for medium rare and 140°F for medium.

Serving suggestions:

Fresh coleslaw (click here) and oven-fries (see below) make delicious and easy accompaniments.

Spicy Garlic Oven Fries


  • 2 lbs potatoes, peeled and cut into 1/2-inch fries
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, very finely chopped
  • 1/2 teaspoon salt
  • 3/4 teaspoon sweet paprika
  • 1/8 teaspoon cayenne pepper
  • Freshly ground black pepper


  1. Combine the vegetable oil and garlic in the bottom of a large mixing bowl and set aside at room temperature for at least 30 minutes. Add the salt, paprika, cayenne and a few grinds of black pepper and whisk until well combined.
  2. Preheat the oven to 425°F.
  3. Add the potatoes to the mixture and, using your hands, toss to coat them thoroughly with the oil. Coat two large baking sheets with nonstick spray and spread out the potatoes in a single layer. Allow as much room as possible between the fries so they brown nicely.
  4. Roast until crispy and golden brown, 20 to 30 minutes, shaking the pans and rotating their positions in the oven once or twice during cooking. Taste and add a little extra salt if necessary. Serve immediately.
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